4 Large Chicken Breasts
1 bottle Marsala Cooking Wine
2 tbsp butter
2 tbsp olive oil
1 cup sliced mushrooms (I use the whole package)
2-5 tbs Heavy cream
Flour
Salt
Black Pepper
Oregano
4-8 Zucchinis
Directions
Mix the flour, salt, pepper, and oregano into a large bowl. Cut the chicken into ~2x2 chunks (You can also just do the whole breast, but I prefer to trim and slice up the chicken to make it go further). Coat the chicken in the flour mixture. Melt the butter and olive oil in a skillet on medium heat. Lightly brown both sides of the chicken in the saucepan. Add the mushrooms to the skillet. Pour in the Marsala wine and cover skillet allowing the chicken to simmer for 10 minutes turning over once. Check that the chicken is no longer pink and the juices are clear. Pour cream into a jar and mix with 1 tbs of flour. Add to the skillet and allow the sauce to thicken over low heat.
For the Zucchini
Wash the Zucchini. Turn into noodles by spiralzing. Either boil the zucchini for a few minutes or cook in skillet with olive oil. *Just until tender do not overcook the zuchini*
***An alternative to this recipe is to serve over warm pasta or omit the cream. (I personally love the sauce).***
